2 lÀckra oven-recept frÄn hela vÀrlden
A traditional Tajik lamb or beef kabob, slow-cooked in a tandoor (clay oven) or a conventional oven to achieve incredibly tender and juicy meat with a smoky flavor. This recipe adapts the method for home cooking.
A traditional Bedouin dish where marinated chicken and spiced rice are slow-cooked underground in a sand oven (Zarb), resulting in incredibly tender meat and flavorful rice.
